Puebla's Mexican Restaurant

Observed employee beverages w/ no lid or straw on prep table in a regular glass. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed buildup of substance on lemonade dispenser of drink machine.

Equipment food-contact surfaces and utensils shall be cleaned:

In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed no sanitizer being dispensed into automatic dishwasher. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Sanitizer would not work in mechanical machine so PIC used 3-compartment sink to begin sanitization.

Observed back screen door with at least a 3 inch gap. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Screen door needs to be adjusted to prevent the entry of rodents or pests. If the door is not adjusted, the main back door should remain closed to prevent entry.

Observed employee beverages w/ no lid or straw on prep table in a regular glass. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

PIC disposed of drinks.

Observed back screen door with at least a 3 inch gap. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Screen door needs to be adjusted to prevent the entry of rodents or pests. If the door is not adjusted, the main back door should remain closed to prevent entry.

Observed excessive grease and food debris on floors beneath fryer and grill. he physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Implement more routine cleaning schedule.

Observed buildup of debris on entry door to kitchen. All physical facilities shall be maintained in good repair.

Door should be cleaned at the end of day. If door cannot be cleaned, it should be repaired in such a way that it becomes clean, such as painting.

Observed buildup of black substance near drop-chute of the ice machine, as well as small amounts on deflector.

Equipment food-contact surfaces and utensils shall be cleaned:

In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Ice machine should be cleaned. Recommend implementing a more routine cleaning schedule.

Observed no sanitizer being dispensed in mechanical warewasher. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

PIC replaced sanitizer.

Observed substances stored in plastic Jose Quervo drink containers without label.

Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

All containers should be labeled with the contents.

Observed cooking substances being stored in Jose Quervo pre-mixed drink containers. Single-service and single-use articles may not be reused.

Food items should be store in food-grade containers that are not single-use.

Observed buildup of black substance near drop-chute of the ice machine, as well as small amounts on deflector.

Equipment food-contact surfaces and utensils shall be cleaned:

In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Ice machine should be cleaned. Recommend implementing a more routine cleaning schedule.

Observed substances stored in plastic Jose Quervo drink containers without label.

Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

All containers should be labeled with the contents.

Observed cooking substances being stored in Jose Quervo pre-mixed drink containers. Single-service and single-use articles may not be reused.

Food items should be store in food-grade containers that are not single-use.

Observed buildup of debris on entry door to kitchen. Door should be cleaned at the end of day. ood Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.